Lentils are my favorite legume. Legumes should be eaten at least once a week. Here is the recipe for an excellent soup of lentils flavored with herbs and bacon. First tip: serve with a drizzle of hot chili extra virgin olive oil and some toasted bread. Second tip: soaking the lentils for a night is a popular tradition in order to slightly decrease the cooking time. Some say it is not necessary, read the instructions on the box.

Servings: 2

120 gr lentils

half small white onion

4 bay leaves

4 juniper berries

a thick slice of diced bacon

red wine

1 lt of broth

Preparation

In a large pan heat the oil and fry the onion. Pour the bay leaves, the juniper berries and the diced bacon, and cook for 3 minutes.

Add the lentils and saute for a few minutes. Pour the red wine and let evaporate. Add three tablespoons of vegetable broth and cook for approximately 45 minutes. Lentils tend to absorb liquids so you’ll have to check that they will not dry out too much. In that case, add more broth. Do not put salt since the broth and the bacon will give a lot of flavor to your lentils.